Slow-Cooker Italian Wedding Soup

Kyra Williams for The Upside Blog

by | Updated: December 3rd, 2016 | Read time: 1 minute

It’s a joyous occasion when foods pair up perfectly! That’s the idea behind Italian wedding soup. While it sounds like a dish you’d expect brides and grooms to be spooning up at receptions, the name actually comes from the Italian phrase minestra maritata, or “married soup”—referring to the ideal match-up of vegetables and meat. This is a slightly lighter version than the traditional dish, with mini meatballs made from turkey and baked, not fried, plus loads of curly endive and chopped carrots to fill your bowl with healthy veggies.

Slow-Cooker Italian Wedding Soup

Slow-Cooker Paleo Italian Wedding Soup


16 oz. 99% fat-free  ground  turkey  breast
1 small onion, diced
1 large egg
1/2 grated Parmesan cheese
1/3 cup parsley flakes
1 tsp. minced garlic
1 tsp. sea salt
Ground black pepper, to taste

12 cups low-sodium chicken broth
1 lb. curly endive
1 cup diced carrots
Ground black pepper, to taste


  1. To make meatballs, preheat oven to 350 degrees F. In large bowl, combine all meatball ingredients; mix well. Shape mixture into 1” balls, place on baking sheet and bake for 20 minutes or until cooked through.
  2. To make soup, add all soup ingredients to slow cooker and cook on low for 4 to 6 hours. Stir in meatballs and serve.